Rosemary Turkey Cutlets
Pan-seared turkey cutlets infused with fragrant fresh rosemary, accompanied by crisp roasted green beans and creamy mashed cauliflower.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $4.49/serving
Dietary
- Gluten-Free
- Dairy-Free
- Egg-Free
- Low-Calorie
- Low-Carb
- Low-Fat
- Low-Saturated-Fat
- Low-Sugar
- High-Protein
Tags
- sauté
- roast
- healthy
- comfort food
Ingredients
- 1 pound turkey breast cutlets
- 1 pound green beans (trimmed)
- 1 head cauliflower (medium, chopped into florets)
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon fresh rosemary (finely minced)
- 0.5 cup unsweetened almond milk (unsweetened)
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
Instructions
- Preheat your oven to 400 degrees F. Toss the trimmed green beans with half of the olive oil, 1/8 teaspoon of the salt, and a pinch of black pepper on a baking sheet, then roast for 15 minutes until tender-crisp.
- Place the chopped cauliflower florets in a steamer basket over boiling water, cover, and steam for 10 minutes until completely fork-tender.
- Transfer the steamed cauliflower to a food processor with the unsweetened almond milk and 1/4 teaspoon of the salt. Purée until silky and smooth, then keep warm.
- Season both sides of the turkey cutlets with the minced fresh rosemary, remaining salt, and remaining black pepper.
- Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Sear the turkey cutlets for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165 degrees F.
- Plate the seared turkey cutlets alongside a generous scoop of cauliflower purée and roasted green beans.
Notes
Cauliflower purée reheats smoothly with an extra splash of unsweetened almond milk or warm water.
Nutrition (per serving)
- Calories: 259
- Protein: 30.8 g
- Carbohydrates: 14.2 g
- Fat: 6.9 g
- Fiber: 3.9 g
- Sodium: 772 mg
- Saturated Fat: 2 g
- Sugar: 6.5 g
- Cholesterol: 85 mg